Cheesecake frosting

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Method

Preheat the oven to fan160C/
conventional 180C/gas 4 and
butter and line the base of a
loose-based 22cm round cake
tin with non-stick baking paper
or reusable Bake-o-glide.

Put the butter, sugar, eggs,flour, baking powder and
vanilla in a bowl. Beat with
a wooden spoon for 2-3
minutes, or with a hand electric
beater for 1-2 minutes, until
lighter in colour and well
mixed. Beat in 4 tbsp soured
cream, then stir in half the
blueberries with a large spoon.

Tip the mixture into the tin
and spread it level. Bake for 50
minutes until it is risen, feels
firm to the touch and springs
back when lightly pressed.
Cool for 10 minutes, then take
out of the tin and peel off the
paper or lining. Leave to finish
cooling on a wire rack.

To make the frosting, beat
the soft cheese with the icing
sugar and the remaining
soured cream in a bowl until
smooth and creamy. Spread
over the top of the cooled
cake (don't be impatient as
the frosting will melt if the
cake is too warm) and scatter
with the remaining
blueberries. The cake will
keep in the fridge for a couple
of days. Bring it to room
temperature for about an hour
before serving.

I've made this cake a couple of time now and its been a roaring success. I add an extra egg and a little extra vanilla, plus a little lemon juice in the icing. I also use more fruit than the recipe says. I use a mix of blueberries & rasperries. I put about the amount the recipe asks for in the cake itself and then I pile the rest high on time in a beautiful fruity heap. Can't wait for red currents to be in season because I'll include them on top too for some extra ruby jewels.
Word or warning, if you use low fat phil like I did by mistake, the icing will end up a little runny. I found it dribbled down the side a bit, but set when left in the fridge. My friends thought it was intentional and just added to the appeal :)

I've been wanting to make this recipe for ages and yesterday I finally did. It was a very simple recipe to follow with very great results. The cake was moist but not soggy or stodgy and not overly sweet. The sour cream was the perfect ingredient. It got rave reviews from all that tasted it. Very cheap recipe for me to make as well as I used blueberries that were picked here locally by my father! I'll be making this recipe again for other occassions for sure!

This cake is TO DIE FOR!! It is officially the most favourite cake at my work and I am asked to make it for every birthday. I make the cake exactly as stated in the recipe - there is no need to make any changes, it is perfect!

Very delicious!! I made this cake for a bake sale at work for Comic Relief and again a week later for my family and everybody loved it... I got complimented for making this and was told this was the best ever cake that I had baked. The blueberries on top made it look really pretty:)

This recipe is so pretty and tastes even better than it looks. The only adjustment I made was half blueberries and half blackberries and reduced the sugar down to 100g. The blackberries had a lovely tartness which balanced out the sweetness in the frosting perfectly.

I'm off to make it for a second time. Looking forward to it already :)

Fresh or even frozen blueberries are hard to find here in Cyprus so I used a whole fresh mango instead. Came out really nice; the mango flavour was quite subtle but the cake was really moist. I think I might cut it in half next time and put the cream cheese frosting the middle as well as on the outside; it's that delicious! I did put about 35g less icing sugar than the recipe stated and it came out less cloyingly sweet.

I made this for my son's first birthday party as I knew he'd love the blueberries even if he didn't like cake... turns out I needn't have worried!!

The cake was perfect - moist and absolutely delicious. The whole family ate in stunned silence and it has now gone down in family legend as the day they discovered I was a baking genius... Not bad for my first cake in ten years :)

This was quick and easy and what great results. The cake is soft and light and the icing is a breeze to make and use. Looks great, tastes great - will be doing this one again! Though I may do it in a 20cm cake tin, so it's a bit taller.

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